Everything about this bread is good, the making and baking, the taste, the aroma. I have followed the recipe for Brown butter Banana Cranberry Bread from Joy the Baker, as faithfully as I could except that I reduced the cranberries to 1 cup and used frozen instead of fresh. The original recipe did not specify how to use the crumble, so I added it when it seemed appropriate. Cranberries are chock-full of vitamins and minerals as well as said to have several other medicinal uses, which, Wikipedia says, are however largely unconfirmed by research. Doctor had advised adding them to P’s diet to help heal an internal inflammation, so I pulled out the pack of frozen cranberries from the freezer and scouted out interesting recipes to use them in.
The recipe had measurements for the butter in ounces and everything else in cups and spoons, so I used my kitchen scale for the ounce measurements and measuring cups for the rest. Use very ripe bananas for this bread.